INSTRUCTIONS
NOTE: There have been several reviews that this pie has ended up with a grainy texture. After extensive testing these things will prevent this: Make sure you are using a paddle attachment (not the whisk attachment) for your mixer. Mix each egg for a full 5 minutes. Do not rush this part! Make sure you scrape down the sides of the bowl and the bottom of the bowl between each egg addition to insure that all of the sugar is getting mixed fully and is not sticking to the sides or bottom.
For the Crust
Preheat oven to 400ยบ F (200 C).
In a large mixing bowl, whisk together the flour and salt. Add the shortening or butter to the bowl and cut it in with a pastry cutter until the consistency of coarse meal.
Add ice water 1 TBSP at a time while stirring gently until the dough starts to form into a ball.
Gently pat the pie dough into a disk and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
Gently roll out the crust out on a lightly floured surface until it is about a 12 inch circle. Place the dough in the pie plate and pull up on the edges to let it fall into the plate naturally. Do not stretch it to fit. Crimp edges as desired (watch the video to see how I shape it). Dock the dough by piercing with a fork several times around the bottom and sides.
Lay a piece of parchment paper into the crust and fill with it dried beans, rice, or pie weights.
Bake in the bottom third of the oven for 20 minutes. Remove the pie weights and place back in the oven for 5 more minutes, or until the crust is golden brown.
Allow to cool completely on a wire rack before filling.
For the Filling
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